Broccoli And Mushroom Stir Recipe

I love this vegan stir fry because it’s a quick burst of flavor. I adore the mix of crisp broccoli, earthy shiitake mushrooms, and a tangy soy vinegar sauce. Every bite is an adventure with garlic, ginger, and just the right hint of heat. It makes healthy eating feel fun and effortless.

I love making quick vegan meals that not only satisfy my taste buds but are healthy too. In this recipe, my Broccoli And Mushroom Stir is packed with nutrition and flavor.

I start with a large head of broccoli cut into small florets, then add 8 oz of shiitake mushrooms and a red bell pepper for that nice pop of color. I like to use garlic and ginger since they boost the nutritional profile with vitamins and antioxidants.

With 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and a bit of cornstarch mixed in with 1/2 cup of vegetable broth, the sauce gets a perfect balance of tangy and savory. I stir-fry it all in vegetable oil and finish with a drizzle of sesame oil.

The chili garlic sauce and salt and pepper add a simple kick. I think this recipe is one of my best healthy stir fry choices for a plant based dinner that keeps things light and tasty.

Why I Like this Recipe

I like this recipe for several reasons. First, I love how it gives me a healthy meal that doesn’t take long to prep. I mean, I can cut up all the veggies and have a tasty dish in like 15 minutes. Second, I really enjoy the crunchy texture of the broccoli even though it’s stir-fried; it feels just right when i bite into it. Also, the mix of flavors from the garlic, ginger, soy sauce and that touch of vinegar gives the dish an extra kick that i just can’t get enough of. Lastly, i appreciate that its vegan so i can feel good about what i’m eating without any guilt.

Ingredients

• Broccoli is high in fiber and antioxidants, keeping you healthy and full.
• Shiitake mushrooms add meaty texture, protein, and vitamins with a rich umami taste.
• Garlic boostes the immune system while giving a sharp, spicy kick to the stir.
• Ginger offers a zesty, warming flavor and aids digestion and inflammation relief.
• Soy sauce brings a salty, savory taste that enhances all other flavors in the stir.
• Red bell pepper adds natural sweetness, vibrant color, and a good dose of vitamin C.
• Rice vinegar gives a tangy note that balances richness and brightens overall flavor.

Ingredient Quantities

• 1 large head broccoli, cut into small florets
• 8 oz shiitake mushrooms, cleaned and sliced
• 1 red bell pepper, sliced thin (optional but adds some color)
• 2 cloves garlic, minced
• 1 inch piece ginger, grated or finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/2 cup vegetable broth
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil for stir-frying
• 1 teaspoon chili garlic sauce (optional for a bit of heat)
• Salt and pepper to taste

How to Make this

1. Start by prepping all your veggies: cut the broccoli into small florets, slice the shiitake mushrooms, mince the garlic, grate the ginger, and slice the red bell pepper if you’re using it.

2. In a small bowl, mix together the soy sauce, rice vinegar, cornstarch, and vegetable broth until the cornstarch is really well incorporated.

3. Heat the vegetable oil in a large wok or frying pan over medium-high heat.

4. Toss in the minced garlic and grated ginger, stir it around for about 30 seconds until the aroma starts to fill the kitchen.

5. Add the broccoli and red bell pepper to the pan, letting them stir fry for about 2-3 minutes until they just start to soften but still keep a bit of crunch.

6. Mix in the shiitake mushrooms and continue stir frying for another 2 minutes to let them cook through.

7. Pour the sauce mixture into the pan and stir constantly until it begins to bubble and thicken slightly.

8. If you like a bit of heat, drop in the chili garlic sauce, and add a little salt and pepper to taste.

9. Stir in the sesame oil and let everything cook for another minute so the flavors really come together.

10. Remove the pan from heat, then serve your broccoli and mushroom stir fry hot and enjoy your tasty, vegan meal!

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Grater for the ginger
4. Measuring spoons and measuring cups
5. A small bowl for mixing the sauce
6. A large wok or frying pan
7. A spatula or wooden spoon for stirring
8. A serving plate or bowl

Hope this helps you set up your kitchen!

FAQ

• Q: How long does this stir-fry take to cook? A: It usually takes about 15 to 20 minutes from start to finish, so its really quick.
• Q: Can I skip the red bell pepper if I dont have it? A: Yup, you can leave it out. It just adds a pop of color, but the dish still tastes great without it.
• Q: What if I dont have shiitake mushrooms? A: No worries, you can use button mushrooms or any other type you like best.
• Q: Can I substitute vegetable broth if I dont have any? A: Sure, you can use water with a pinch of salt or even chicken broth if thats what you have at home.
• Q: How do I know when the sauce is thick enough? A: When it starts to coat the veggies lightly and looks a bit glossy, its good to go, but not too gloopy.

Broccoli And Mushroom Stir Recipe Substitutions and Variations

• If you can’t find shiitake mushrooms, you can use cremini or button mushrooms. They dont have the exact flavor but they work alright
• Instead of red bell pepper, try using yellow or orange bell peppers for a different pop of color
• If you’re out of soy sauce, tamari or coconut aminos make a great substitute especially if you need gluten free
• No fresh ginger? Use ginger powder instead but reduce the amount since its a bit stronger
• If you don’t have vegetable broth, a bouillon cube dissolved in water does the trick

Pro Tips

1. Try to have all your veggies prepped and ready to go before you even heat the pan. That way you dont have to rush and you can keep everything moving so nothing gets overcooked.
2. When you add the sauce, make sure you stir non-stop so the cornstarch doesn’t clump up and the sauce thickens evenly. The constant stirring really makes a difference.
3. If you’re using the chili garlic sauce for some heat, add just a little at first and then taste, you can always throw in more if you want it spicier.
4. A little hack: finish by sprinkling some toasted sesame seeds or a bit extra sesame oil at the end, it adds a nice crunch and enhances the overall flavor.